Easy Egg Curry Recipe - Perfect for Everyday!
Recipe Information
Egg Curry
Cultural Context
Egg curry, originating from India, is a beloved dish that showcases the versatility of eggs in Indian cuisine. It is often enjoyed with rice or bread, making it a comforting meal for families. Today, variations of egg curry can be found across the globe, adapted to local tastes and ingredients.
Start by boiling 12 eggs and make cuts on the egg whites to allow flavor to penetrate and prevent splattering.
Season the eggs with 1 teaspoon of kashmiri chili powder, 1/4 teaspoon of turmeric powder, and a pinch of salt. Swirl to coat the eggs evenly.
Heat a pan on medium heat and add 1 tablespoon of oil. Fry the eggs for about 1 minute until they are slightly crispy on the outside.
Remove the fried eggs and place them in a bowl. In the same pan, add 3-4 tablespoons of oil and add 1 large finely diced onion (about 2 cups). Saute until golden brown.
Add 2 inches of chopped ginger and 5-6 sliced garlic cloves to the onions and saute for 1 minute until fragrant.
Add 2 chopped tomatoes (about 2 cups) and saute until they turn soft.
Remove the pan from heat, allow it to cool slightly, and then puree the mixture in a blender.
Return the pan to heat, add 2-3 tablespoons of oil, and add 2 bay leaves, 1 stick of cinnamon, 3 cardamoms, and 6 cloves. Saute until aromatic.
Lower the heat and add 2 tablespoons of kashmiri chili powder, 1 1/2 teaspoon of turmeric powder, 1 1/2 teaspoon of coriander powder, and 1 1/2 teaspoon of cumin powder. Saute to cook the spices without burning them.
Add the tomato-onion paste back to the pan and continue to cook on low heat until the oil separates from the mixture.
Add 1 1/2 cup of water and stir to combine.
Add 2 slit green chilies and 2 teaspoons of lemon juice, then stir again.
Increase heat to medium and cover the pan to bring to a boil.
Once boiling, add 1 cup of thick coconut milk and stir to mix.
Season the curry with 1 teaspoon of salt, 1 teaspoon of garam masala, and 1 teaspoon of sugar (optional). Mix well.
Cover the pan and allow to come to a bubble again, then remove the cinnamon stick and bay leaves.
Gently roll the fried eggs in the curry and cover the pan, cooking for another 1-2 minutes.
Switch off the heat and sprinkle with finely chopped fresh cilantro before serving.
Equipment Needed
Dietary
Allergens
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